You currently have javascript disabled. Several functions may not work. Please re-enable javascript to access full functionality.

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

pizza dough

Peter,
I enjoyed the first 101 pages of American Pie. Then I got to the dough making section and my heart sank. As a novice, I've always had terrible results baking breads and pizzas. With pizzas, it's the ugly strecthed non-rounded shape. I'm determined to overcome this handicap. Please consider doing an eGullet course on breadmaking.
I have a question on the windowpane test. You mention a paper-thin translucent membrane. By that I take it to mean that i should see visible strands of gluten structure I've stretched my piece of dough. It's paper thin and translucent, but i don't see a membrane structure. Any suggestions?